Shony Seaweed Tapenade
Want to make some healthier canapes and snacks for your festivities this Christmas? We've come up with an incredibly easy seaweed tapenade to use as a dip or a topping on blinis. So you can say goodbye to the sausage roll!
Ingredients
3 garlic cloves
3 Shallots
Juice of 1 lemon
250g Green Olives
Handful of Parsley
3 Tbsp Capers
2 Tbsp Olive Oil
1 Tbsp Shony
3 Tbsp Sunflower Seeds
Pepper
Method
Finely chop the shallots and garlic. Gently fry the shallots in oil in a small pan until soft. Add the garlic and stir, then take off the heat.
In a large dry frying pan toast the sunflower seeds, add the Shony and toast for a further 4 minutes - it should give a rich nutty smell when toasted- before taking off the heat.
Once cooled, add all the ingredients to a food processor and whizz until it combines into a chunky paste.
Serve either as a dip with wholemeal pitta bread or make into a canape by cutting the pitta bread into triangles and put a dollop of the tapenade on top.
Come have a wee look at our shop too for some Christmas present ideas
